Blueberry Overnight Oatmeal

 This is one of our all time favorite breakfasts. Spend a few minutes assembling the mason jars one night, I make four at once. Then you have breakfast for two mornings. We eat these cold, but you could heat them in the microwave if you prefer warm/hot. The recipe is for one jar; add the ingredients listed to each jar you make.

• 1/2 cup old-fashioned oats
• 1/4 cup plant milk
• 1/2 cup water
• 1 tablespoon chia seeds
• 1/2 tablespoon maple syrup
• 1/4 teaspoon cinnamon
• 1/8 teaspoon vanilla extract
• 1/2 cup blueberries (mine were frozen, they thaw overnight in the frig)

Place all the ingredients, except blueberries in the jars. Start with oats.

Then add the remained of the ingredients.

Give it a good stir. Make sure  you get those chia seeds stirred up well or you will have clumps of seeds in the morning.

Top with the frozen blueberries.

Cover with lids. Place in the frig overnight. Stir the next morning. You may need to add more liquid.

Enjoy!!!1

Migas

If you want a hearty, filling breakfast this is it. Similar to a tofu scramble but in a taco shape, these are super yummy. I left them pretty basic, but did add a smear of fat-free, vegan refried beans to the tortilla and topped with a store bought salsa. Just add some fruit and you are ready for a healthy, hearty breakfast or brunch.

• 1/2 red onion, chopped
• 8 ounces mushrooms, sliced
• 2 tomatoes, chopped
• 1 pound firm tofu, drained, pressed and then smashed
• 1 teaspoon turmeric
• 7 corn tortillas, 3 cut into 1-inch squares annd 4 to make tacos
• salsa
• 1 can fat-free vegan refried beans, warmed in a small saucepan
• fresh fruit

Saute the onion in nonstick skillet on medium heat about 3-4 minutes. Add a little water if they try to stick.

Add the mushrooms and tomatoes. Cook until most of the juices have cooked away, about 7 minutes.

Add the tofu, turmeric and tortilla pieces. Cook for a few minutes until everything is warmed through.

Place a warmed tortilla on your plate, smear with a spoon of beans, add migas and top with salsa. Serve with fruit on the side.

Enjoy!

Whole Grain Blueberry Muffins

I have a lot of blueberries in the freezer from this season. I am also trying to use up a lot of the stuff in my freezer since it IS hurricane season. We love blueberries and these muffins (I made in regular sized muffin tins) could be made in mini-muffin tins or mini bundt tins. These beauties are great for breakfast, snacks or treats.

• 2 cups whole wheat flour
• 1/2 cup all-purpose flour
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 4 tablespoons Earth Balance, softened
• 1 cup sugar
• zest of one large lemon
• 2 flax-eggs (1 flax egg = 1T flax seed meal mixed with 3 T warm water)
• 2 teaspoons vanilla extract
• 1 cup non-dairy yogurt
• 1-1/2 cups fresh or frozen blueberries

Whisk together the flours, baking powder, baking soda, and salt in a medium bowl. Set aside.

Cream together the Earth Balance and sugar in a large mixing bowl until light and fluffy and almost white in color.

Add the lemon zest and cream a little longer. Scrape the sides and bottom of the bowl as needed.

Add the flax eggs, beating well. Add the vanilla and beat to incorporate.

Add the yogurt and the flour mixture, alternating, beginning and ending with the flour mixture, in 2 and 3 additions respectively. Mix on low speed to incorporate after each addition. Scrape the sides and bottom of the bowl as needed.

Gently fold in the blueberries.

Preheat the oven to 400 F. Grease your pan. Scoop the batter into the prepared pans, dividing the batter evenly.

Bake the muffins until a cake tester inserted in the center comes out clean, 15-18 minutes (check at 15). Remove from the oven and allow the cakes to cool in the pan for 5 minutes, then turn them out onto a rack to finish cooling.

Blueberry Banana Bread

Over the weekend I did a lot of cooking and somehow not much picture taking so that I could add to this blog. I did manage to make this Blueberry Banana Bread to have something a little on the sweet side around the house. You can make this with whatever flour you wish, but I wanted to also make it a little more healthy and opted for whole wheat flour.  This bread can be eaten for breakfast, as a snack or I guess you could sprinkle with powdered sugar and/or syrup and use as a dessert.

• 3 large bananas***
• 2 tablespoons of lemon juice
• 1/3 cup of almond milk
• 1/2 cup of agave nectar
• 2 cups whole wheat flour
• 3/4 teaspoon baking powder 
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup of blueberries or a few more to taste

***The reason my bananas are black is that they were frozen. I take over ripe bananas and toss them in the freezer. When you want bread just put them on a plate for 30 minutes or so til they thaw enough to use.

Preheat the oven to 350 degrees, grease a loaf pan. Mash your bananas well with a fork. It's okay if there are some small lumps.

Mix the milk and half the lemon juice and let it stand to make vegan buttermilk. To the mashed bananas add the remaining lemon juice, milk/buttermilk and agave nectar. Stir well.

In a separate bowl, combine the dry ingredients, stir well.

Toss the blueberries with 1 tablespoon flour. This will keep them from sinking to the bottom of the pan while baking.

Mix the dry ingredients into the wet ingredients. Fold in the blueberries.

Spread into the loaf pan.

  Bake for 50-60 minutes until brown and well-risen.

Cool on a wire rack. This is delicious served warm.

Enjoy!!

Apple Crisp

We don't eat a lot of sweets. That's why you don't see a lot of recipes blogged here and most of the sweets I cook today are from other vegan bloggers that have done all the hard work, so I can't repost those. This crisp is a recipe I found on the FoodNetwork from Alex Guarnaschelli -- I made it vegan which was very easy since the butter was the only animal product in the dish. I also used 1/2 the amount of apples but the full amount of topping. Here's my version:

• About 3 large Granny Smith apples, peeled
• juice from 1 lemon
• 1 orange, zested and juiced
• 1 tablespoon maple syrup
• 1 1/4 teaspoons kosher salt, divided
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon powdered ginger
• 1/8 teaspoon freshly ground nutmeg
• 3/4 cup all-purpose flour
• 1 cup light brown sugar
• 1 stick Earth Balance, cut into cubes, plus 1 tablespoon for baking dish

 

Preheat the oven to 375 degrees F.

Put the apples on a flat surface. Cut the cheeks from the apple, to remove the core. Cut into fairly thin, but not too thin, slices. 

 

Put them in a bowl and add the lemon zest and juice and the orange zest and juice. Toss to coat the apples, then add the molasses, 1/2 teaspoon salt, the cinnamon, ginger, and the nutmeg. Toss to blend.

In another bowl, combine the flour, brown sugar and remaining 3/4 teaspoon salt. Add the butter to the bowl and break it up with your fingers integrating the flour with the butter. 

Butter the bottom and sides of a square baking dish (I used a 9x9) with the remaining tablespoon of butter. 

 

Add the apples.

 

Top apples with the butter-flour mixture. 

 

Put the dish in the center of the oven and bake until the apples are tender when pierced with the tip of a knife. The topping should be golden brown as well, about 35 minutes. Remove from the oven and set aside to cool a few minutes before serving.

Enjoy!!!!

Mango Peach Smoothie

We have been juicing and making smoothies lately. I have some recipes to use as guides most times. But last weekend I just threw together some stuff we had and this is what I came up with. No your eyes aren't deceiving you, this turned out green from the hemp protein. Next time I'll use a different form of protein to keep this a beautiful peachy color.

• 1 ripe peach, sliced
• 1 ripe mango, sliced
• 1/2 package frozen Guanabana
• 1 can coconut water
• 1/4 cup Hemp protein powder

Add all ingredients to your blender and let it rip. I think I used high power for 1 minute.

Yes, green- but it tasted wonderful.

Chick'n & Spinach Salad

First let me say that I'm sorry for my extended absence. I've still been cooking but have really missed getting my blog on! I will do my best to get back to the twice a week posting. The weather had warmed up and I made this salad, yummy!! Now, it's getting cold again so get prepared for some soups or such. This looks like a lot of ingredients, but half are for the salad and the other half for the dressing. So, don't let the list keep you from trying this light, healthy and fast salad.

• 2 pieces Gardein Chick'n Scallopini
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• Cooking spray 
• 1 20 ounce can cubed pineapple, drained and divided
• 2 tablespoons fresh cilantro
• 2 tablespoons fresh orange juice 
• 4 teaspoons apple cider vinegar
• 1 jalapeno pepper, halved and deseeded
• 2 garlic cloves
• 1/4 cup extra-virgin olive oil 
• 1 ripe pear, sliced thin
• 2/3 cup thinly sliced red bell pepper
• 1/2 cup thinly sliced red onion
• 1/2 (5-ounce) package fresh baby spinach, or as much as you feel like eating

Combine half of pineapple, cilantro, orange juice, vinegar, jalapeno, and garlic in a blender.

Process until smooth. With blender on, gradually add olive oil until blended.

Place chicken pieces on a tray. Sprinkle both sides of chicken evenly with chili powder and salt. Lightly coat a non-stick skillet with cooking spray. Add chicken to pan; cook according to package directions.

Combine remaining pineapple, pear, and the remaining ingredients - except spinach - in a large bowl.

Drizzle with 3/4 cup dressing, and toss gently to coat.

Place spinach on plate.

Divide salad evenly among plates - atop the spinach.

Cut chicken across the grain into thin slices; divide chicken evenly over salads.

Drizzle salads with more dressing as desired.

Enjoy!!